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Lemon Raspberry Poppy Cake

Ever since I was young, my mother would tell me that my diet and cravings are almost identical to hers. She and I are the fruit lovers, salad eaters, sweet tooth of the house and that hasn’t changed in the last 20 or something years. Like my mother, I always crave a little something sweet after dinner, but the guilt from indulging every night would outweigh the satisfying feeling from consuming the dessert. To compromise, I made a lemon raspberry poppy cake that’s gluten-free and follows the Paleo diet; now she and I can enjoy a little something something without feeling that extra something on our waists.

Whisk together the dry ingredients from the almond flour - lemon zest in a large mixing bowl.

In a separate bowl, mix together the lemon juice, honey, olive oil and eggs. Make a well in the center of the dry ingredients and pour the lemon juice mixture in. Whisk together until combined. Carefully fold in the raspberries.

Line muffin pan with liners or spray loaf pan with coconut spray. Pour batter into desired baking tray. Bake muffins for 18-20 minutes and about 30 minutes for the cake or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool on a wire rack completely.

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calories

315

fat

20g

protein

5g

carbs

32g

more

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**Helpful tips and common mistakes

Like many Paleo desserts, this one is a cinch to make. You can have everything ready in 40 minutes or less depending on how quickly you can mix those ingredients together!

Most Paleo desserts use one of two flours. almond flour or coconut flour. Almond flour can be prepared at home since all it is is ground blanched almonds. This also explains why almond flour is also referred to as almond meal. The great quality of almond meal is that it adds moistness and a nuttiness to baked goods. Although the calorie count may be on the higher end, the almond meal is composed of natural healthy fats, making the cake a somewhat healthy dessert.

You can change the baking vessel in which you would like to bake the cake in from a muffin pan to a loaf pan to even a bundt mold. Dust with powdered sugar if you’re not on the Paleo diet and serve for breakfast, snack, or dessert! The moist cake is filled with tart raspberries that nicely complement the subtle lemon and honey flavors. What a delight!

2 Comments

I always crave something sweet after dinner to. This sounds lovely, I love lemon and raspberries together. Visiting from Saturday Night Fever. I co-host Sweet and Savoury Sunday and would love for you to link up with us this weekend.